Embark on a culinary journey with Cocina Con Gabby as we master the art of authentic Mexican Tacos Paseados, featuring two simple yet delicious fillings – chorizo with eggs and chorizo with beans. Perfect for a family lunch or an adventurous picnic, these tacos promise a burst of flavors wrapped in the comforting warmth of tradition.
Ingredients:
- 24 oz (2x 12 oz packages) of pork chorizo
- 1 medium onion, finely chopped
- 2 serrano peppers (or jalapeños), finely chopped
- Optional: 1 güero chili, finely chopped (for more heat)
- 6 eggs
- 1 can of pinto beans (or preferred type), drained and rinsed
- 1 cup of shredded mozzarella cheese (or Chihuahua or Oaxaca cheese)
- Flour tortillas (semi-cooked or fresh)
- Aluminum foil
- Kitchen towel
- Cooking oil (if needed)
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Equipment: Stove, frying pan, spatula, comal or griddle, aluminum foil, cooler bag or container for keeping tacos warm
Servings: Approximately 14 tacos
Instructions:
1. Heat a frying pan over medium-high heat. Add 12 oz of chorizo and cook for about 2 minutes, stirring occasionally.
2. To the chorizo, add half of the chopped onion and one chopped serrano pepper. Optional: include chopped güero chili for extra heat. Cook until the onions become translucent and the peppers are tender.
3. Push the chorizo mixture to one side of the pan and crack 6 eggs on the other side. Scramble the eggs and then combine with the chorizo, cooking until the eggs are set but not overdone.
4. Remove the chorizo and egg mixture from the pan and set it aside, covered to keep warm.
5. In the same pan, cook another 12 oz of chorizo over medium-high heat. Add the remaining onions and the other chopped serrano pepper.
6. Once the chorizo is cooked, mix in the pinto beans, mashing them slightly while combining with the chorizo.
7. Take the pan off the heat and stir in the shredded cheese until it melts throughout the beans and chorizo mixture.
8. Cover the bean and chorizo mixture to keep it warm while you prepare the tortillas.
9. Preheat a comal or griddle over medium heat. Heat the flour tortillas until they are fully cooked and slightly puffy. Keep the tortillas warm by wrapping them in a kitchen towel.
10. Assemble your tacos by dividing the fillings between the warm tortillas. Fold and wrap the tacos in a layer of aluminum foil, then place them in a cooler bag or a covered container to steam ("pasear") for at least 1 hour before serving, ensuring they are wonderfully moist and flavorful.
11. These Tacos Paseados can be enjoyed at home or taken for a stroll around town or to a park, maintaining their heat and tastiness.
Cooking Tips:
- To enhance the complexity of flavors, you can add fresh cilantro or a splash of lime juice to the fillings.
- If you prefer your food less spicy, remove the seeds from the peppers before chopping.
- Keeping the tortillas covered after heating will prevent them from drying out and ensure they are pliable when you wrap the fillings.
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This delightful recipe has been brought to you by Cocina Con Gabby. For more delicious, traditional recipes, visit her YouTube channel at https://www.youtube.com/@CocinaConGabby
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